In the wine cellar, we only have that available, which is brought by the grapes from the vineyard.
The harvest is done completely manually - partly in multiple passes.
This work usually starts end of September and continues through
mid November depending on the weather.
ll branches are removed from the grapes before pressing starts.
The mash is produced by using a very gentle pressing
process.
Later, the fermentation process takes place in steel tanks, traditional
wooden barrels from the Pfalz as well as in new barrique barrels.
The temperature during the fermentation process is controlled and kept
below 20° C. This promotes the taste of fruit in the wine.
Using steel tanks results in fine, elegant and fresh wines. In particular,
the so called Spätlese and Auslese takes advantage of this. Compared
to the steel tank, the wooden barrels are not totally sealed against gas.
In this case, the body of the wine can now develop and unfold through
the influence of the oxygen. This is particularly interesting for wines
with full body, which take advantage of this. This is true for both the
traditional as well as for the barriques barrels.
